While in Toronto for the FBC conference last year, I grabbed a bite with two of my Calgary blogger friends at a breakfast spot near our hotel. We ended up ordering the yeasted waffles, and they were the most delicious waffles I have ever had at any breakfast place..ever. Light and crispy on the outside, soft and moist on the inside all laced with a sweet yeasty flavor. I made a mental note to try yeasted waffles at home as soon as possible.
So, of course, I waited almost a year before getting around to making them. I hadn't forgotten about the waffles, it's just that my boyfriend usually makes breakfasts on the weekends, and if I'm left to my own devices I smush some avocado on toast and leave it at that.
When I finally, finally put together a batch with a recipe from The Kitchn I couldn't believe how easy they were, and how perfectly they turned out. I immediately made more batches, and started playing around with different flavor combos. Felt like I needed to make up for all of the time I spent not eating these waffles. So many wasted waffle opportunities.
After some experimenting I've found that my favorite way to make them is to slightly reduce the sugar in the batter and add a thin slice of ham and pockets of melted swiss tucked inside each waffle. It's sort of like those pancakes made with bacon slices, but the piece of ham is more subtle and the waffle is lighter and more flavorful. Topped with maple syrup, the waffles become a perfect balance of savory and sweet.